- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/21/2015 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- In use food dispensing utensils improperly stored
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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06/30/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/21/2014 | Inspection | |
No violation noted during this evaluation. | 01/16/2014 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/30/2013 | Inspection | |
No violation noted during this evaluation. | 03/28/2013 | Inspection | |
No violation noted during this evaluation. | 04/09/2012 | Inspection | |
No violation noted during this evaluation. | 04/12/2011 | Inspection | |
No violation noted during this evaluation. | 04/14/2010 | Inspection | |
No violation noted during this evaluation. | 04/29/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/13/2009 | Inspection | |
No violation noted during this evaluation. | 11/22/2008 | Inspection | |
No violation noted during this evaluation. | 05/01/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/16/2008 | Inspection | |
No violation noted during this evaluation. | 08/21/2007 | Inspection | |
No violation noted during this evaluation. | 04/18/2007 | Inspection | |
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